Rigatoni can be a cosy dish now in February. You can feel the spring coming in those green ingredients it has, but leek reminds you that winter is still here and can still offer delicious varieties. Add to rigatoni Parmesan cheese and lemon wedges to experience the best moments ever while eating during a February cold winter night.
- 1 pound Brussels sprouts
- 1 large leek, white and pale-green parts only
- 4 tablespoons olive oil, divided, plus more for serving
- Kosher salt, freshly ground pepper
- 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
- 4 garlic cloves, finely chopped
- ½ cup dry white wine
- 12 ounces rigatoni
- 2 ounces Parmesan, finely grated, plus more for serving
- Lemon wedges (for serving)
Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½”-thick rings, then chop remaining leek.
Recipe source: Claire Saffitz
Photo credit: Alex Lau